Lasagna is a household favorite and this low calorie version allows you to enjoy this comfort food dish without the guilt. One serving (one roll) is less than 300 calories which is significantly less than a slice of traditional lasagna. You can prepare this meal ahead of time and bake right before serving.

Step 2: Bring a large pot of salted water to a boil and cook lasagna noodles as directed on the package.

Step 3: Heat olive oil in a non-stick skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the zucchini and spinach and cook until zucchini begins to soften, about 4-5 minutes. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.

Step 4: In a large bowl, combine the zucchini and spinach mixture with ricotta cheese, basil, Parmesan cheese, egg, salt and pepper.

Step 5: Ladle approximately a cup of the marinara sauce into the baking dish.

Step 6: Lay out the lasagna noodles on a flat surface and spread a thin layer of the vegetable and ricotta mixture. Roll the noodles up carefully and place them seam side down in the baking dish. Repeat this step 7 more times.

Step 7: Cover the noodles with the remaining sauce and mozzarella cheese. Bake the lasagna rolls covered for 35 to 40 minutes.

*Note: For a gluten-free version, use gluten-free lasagna noodles like brown rice noodles.
**Note: It is important to remove any excess moisture from the zucchini or spinach or else it will make your dish watery. The best way to do this is to wrap the zucchini or spinach in a paper towel or kitchen towel and wring it out. Do this 3 to 4 times until the vegetables are mostly dry.